Makes about 3/4 cup. Difficulty
Pinch of saffron threads 1 Tablespoon cider vinegar 1 Tablespoon fresh orange juice 1 Tablespoon finely grated orange zest 1 egg 1 small garlic clove, minced 2 teaspoons lemon juice 1 cup vegetable oil Dash of cayenne Salt and freshly ground black pepper
In a small saucepan, crumble saffron into the cider vinegar and orange juice. Warm over low heat, stirring, for about 2 minutes. Remove from heat and add orange zest. Let steep for 15 minutes.
Combine 1/4 teaspoon kosher salt with minced garlic. Mash garlic and salt into a paste to remove bitterness of garlic.
In a food processor, combine egg, garlic and lemon juice. With machine on, add oil in a thin steady stream and process until thickened and emulsified. Add saffron-orange infusion and process until blended. Season to taste with cayenne, salt and freshly ground black pepper.
This aioli is great served as a dipping sauce for artichokes.